Creamy, rich and delicious – it’s hard to believe that this cake, using virgin coconut oil, gets the thumbs up in the healthy stakes.

One of the most versatile ingredients is virgin coconut oil. Warming virgin coconut oil is not recommended, as heat may destroy some of the essential nutrients. Due to its high saturated fat content the oil solidifies when chilled, which helps to set recipes. However, don’t be put off by the saturated fat content – it consists of mainly medium-chain fatty acids, in particular lauric acid (also found in mothers’ milk), which has potent antifungal and antibacterial properties. Use virgin coconut oil to add a smooth texture to raw sweets and desserts.

Recipe suggestions:

• Add a teaspoon of virgin coconut oil when making a refreshing green smoothie.

• Rub 1 tablespoon into your hair in the evening; wrap hair in a towel. The next day, wash your locks and enjoy the silkiness.

Raw Raspberry & Coconut cake

Serves 12

1 cup Brazil nuts

1 cup coconut chips

6 medjool dates, stones removed

1 tbsp virgin coconut oil

2 cups cashews, soaked 3 hours

1 drinking coconut

1 cup raspberries

⅓ cup maple syrup

½ tsp vanilla powder

¾ cup virgin coconut oil

raspberries, crushed pistachios

and icing sugar, to decorate

Line the base of a 20cm cake tin with baking paper. In a food processor, blend nuts and coconut. Add dates, oil and a pinch of salt. Process until mixture holds together when squeezed. Press into tin. Chill in freezer while you make filling.

Preheat the oven to moderate (180C). Grease a 26cm x 16cm (base measurement) slice tin and line with baking paper, hanging over the two long sides.

Combine the flour, coconut, brown sugar and salt in a mixing bowl, and make a well in the centre. Add the butter and vanilla and mix until evenly combined.

Press into the prepared tin, smoothing the surface with the back of a spoon. Bake for 20–25 minutes, until golden brown. Set aside to cool completely.

To make the icing, sift the icing sugar into a bowl and add the butter and lemon juice. Use a wooden spoon to beat until smooth. Spread over the slice and sprinkle lightly with coconut. Leave for about 20 minutes, to set.

Lift out of the tin, and cut into fingers to serve

From Merle’s Country Show Baking and Other Favourites by Merel Parrish, Reprinted by Permission of Random House Australia, Copyright Merle Parrish 2013. All Rights Reserved.

RRP $39.95 by Elbury Illustrated. Available now from bookstores and online retailers.

]]>https://www.mindfood.com/recipe/merle-parrishs-coconut-slice/feed/0Banana and Coconut Loaf Recipehttps://www.mindfood.com/recipe/banana-coconut-cake-recipe/
https://www.mindfood.com/recipe/banana-coconut-cake-recipe/#respondFri, 09 Sep 2011 00:00:00 +0000http://www.mindfood.com/?article=banana-coconut-cake-recipe-food-in-seasonBanana and Coconut Loaf Recipe. This easy recipe can be cooked in a cake or loaf tin. Perfect for sharing with family and friends. Served with a buttery sauce with cream on the side, this cake is sure to become a family favourite. Banana and Coconut Loaf Recipe Serves 8 125g butter, diced 2/3 cup firmly

]]>Banana and Coconut Loaf Recipe. This easy recipe can be cooked in a cake or loaf tin. Perfect for sharing with family and friends.

Served with a buttery sauce with cream on the side, this cake is sure to become a family favourite.

Banana and Coconut Loaf Recipe

Serves 8

125g butter, diced

2/3 cup firmly packed brown sugar

4 small bananas, halved lengthways

2 cups plain flour

1 tsp bicarbonate of soda

1 tsp ground cinnamon

2 eggs, whisked

½ cup coconut milk

2 tbsp light olive oil

1 tsp vanilla extract

¾ cup crushed pineapple, undrained

1 cup mashed banana (you will need 2 ripe bananas)

1/3 cup firmly packed brown sugar, extra

50ml dark rum

thick cream, to serve

1 Preheat oven to 180˚C. Grease a 22cm x 12cm (8-cup capacity) loaf pan. Place half the butter and 1/3 cup sugar into a frying pan over a medium heat. Stir until butter and sugar are melted and combined. Pour into base of prepared loaf pan. Place halved bananas onto toffee, flat side down.

2 Sift flour, bicarb and cinnamon into a large bowl. Add 1/3 cup sugar and stir until combined. Whisk eggs, coconut milk, oil, vanilla, pineapple and juice, and mashed bananas in a bowl.

3 Add to flour mixture and stir gently with a large metal spoon until combined. Pour into prepared cake pan. Bake for 50-60 minutes or until a skewer comes out clean when inserted into the centre of the cake. Stand for 10 minutes before turning out onto a serving platter.

4 Place remaining butter, extra sugar and rum into a frying pan over medium heat. Stir until butter and sugar are melted and mixture is well combined. Drizzle 1/3 of sauce over cake. Pour remaining sauce into a jug and serve with cake and cream on the side.

1 To make orange curd, whisk egg yolks, eggs and sugar until well combined. Place juice and butter into a small saucepan and place over a medium-low heat. Stir until butter has melted and mixture comes to the boil. Remove from heat and slowly add to egg mixture, stirring constantly. Return mixture to saucepan and place over a medium-low heat, stirring constantly with a whisk for 8 minutes or until mixture becomes thick. Transfer to a bowl and stir in orange rind, reserving 2 tsp for sponge cake. Cool. Cover and refrigerate for 3 hours or until firm.

2 To make coconut sponge cake, preheat oven to 180˚C. Grease and line 2 x 20cm straight-sided round cake pans with baking paper. Place eggs, sugar, coconut essence and 2 tsp of orange rind into an electric beater bowl and beat for 10 minutes or until thick, pale and doubled in volume. Sift self-raising flour, plain flour and cornflour twice. Add flours to egg mixture with reserved orange rind and, using a large metal spoon, gently fold into mixture. Add boiling water and melted butter and gently stir. Do not overmix. Pour mixture evenly into prepared cake pans. Bake for 15 minutes or until cakes bounce back when lightly touched in the centre. Stand for 5 minutes before turning out onto wire racks to cool.

3 To make butter cream frosting, place butter into the small bowl of an electric beater and beat for 5-7 minutes or until as light in colour as possible. Add icing sugar, ¼ cup at a time, beating well after each addition until light and creamy.

4 Cut each sponge cake in half through the centre. Place one cake onto a serving plate. Spread with 1/3 of orange curd. Cover with another sponge cake. Continue to layer cakes with curd. Using a palette knife, spread butter cream over sides and top of cake. Cover frosting with coconut and serve.